All it is, is boiled eggplants, mashed with garlic and vinegar added, seasoned with salt and pepper. But it “wakes up” the taste buds for complementary dishes such as Pochero and Nilaga (beef or chicken).
When I am boiling meat to tenderize for Nilaga and Pochero I usually boil the eggplants in the same pot until they are soft and done. Then I scoop them out into a deep dish, allowing them to cool then mash and season when I am ready. Removing the skin or not is your preference.
I call it salad but it is not a salad to be eaten before the start of a meal but used as an accompaniment to the dishes I mentioned.
If I also boil potatoes or sweet potatoes in the meat pot, I take a few pieces of them to mash with the eggplants and mix them up that make it even tastier.
Kusina ni Norie 
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